Vineleaf Wrapped Meat Loaf with homemade Ketchup

March 11, 2010
3 Ratings
  • Serves 4
Author Notes

Since meatloaf is not a common recipe in Holland (I never had it before, we make meat balls) I was not restricted with any do's, dont's, traditions or restrictions on this one. I combined two things I wanted to try for some time; ketchup and filled vine leafs. When I let my creativity run loose the idea of combining meat with blueberries popped up. Together with the raspberry ketchup, meat and vine leafs, a very tasty combination if I may say so. —Janneke Verheij

What You'll Need
  • Raspberry Ketchup
  • 1 can tomatoes (400 gram)
  • 2 shallots
  • 4 garlic cloves
  • 1 bay leaf
  • 1 teaspoon coriander seeds
  • 1/4 cup raspberrry vinegar
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato paste
  • Pinch cinnamon
  • small pinches clove
  • Meatloaf
  • 500 gram mixed beef and pork minced meat
  • 1 egg
  • milk
  • 50 gram bacon in cubes
  • 3 tablespoons homemade ketchup
  • 2 shallots
  • 3 garlic cloves
  • 150 gram blue berries
  • vineleafs
  • pepper and salt
  1. Raspberry Ketchup
  2. Cut the shallots in half and put them in a pan (including the ones for the meat loaf). Cover them with oil, add a bay leaf, all the garlic cloves (also the ones for the meat loaf) and the coriander seeds. Bring the oil to a boil and leave it on your smallest fire until the shallots are soft. Don’t throw the oil away, you can just use it again.
  3. In a skillet bake the tomato paste until it smells sweet and add the tomatoes, the vinegar, the Worcestershire sauce, pepper, salt and sugar. Also add 4 of the poached garlic cloves and 2 shallots.
  4. Bring the sauce to a simmer and let it simmer until the sauce has the desired thickness. Blend it not entirely smooth in your food processor and set aside.
  1. Meatloaf
  2. Clean your food processor, put in the bread and add a little milk to soak it. Add the egg, the remaining shallots, the garlic and the bacon and pulse it into a coarse paste.
  3. Add this mixture to the meat and add 3 tablespoons of the ketchup, season with salt and pepper. Mix it good together and as last, carefully mix in the berries.
  4. Preheat the oven to 180C / 360F
  5. Grease a cake tin and cover with vine leaves. Put the meat in the cake tin, don’t press it to hard so the texture stays a bit loose and cover it with more vine leafs. Cover the leafs with the ketchup and bake on 180C for one hour.
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  • Janneke Verheij
    Janneke Verheij
  • dymnyno

4 Reviews

Janneke V. March 12, 2010
There are no fresh ones around here either but the Turkish shop around my corner sells them all year long; preserved in lemon juice, salt and water. I hope you can find them...
dymnyno March 12, 2010
So...the grapelead will give a lemony flavor to the meat, kind of like the flavor of dolmas?
Janneke V. March 12, 2010
The lemon flavor does add to the dish but is not overly present because of the combination with the ketchup which adds a sweet and fruity touch. I have some left overs still so I'm going to use the meatloaf to stuff more vine leafs with rice for tonight.
dymnyno March 11, 2010
Sounds interesting, but where do you get grapevine leaves this time of the year...we are a few months away from those new leaves that are great for wrapping and other food uses?